I love pad thai but after getting delicious pad thai for the equivalent of an Australian $1 in the north of Thailand it just feels wrong to pay $15-$20 for it. The solution make it at home. I had my reservations was I really going to be able to make in taste as delicious but I was pleasantly surprised it was so quick and easy to make and got the tick of approval from Tom.

I think the more stressed I get with my thesis the more often we will be busting out this quick dinner. Here is the recipe from the west magazine so you can try it too.

Pad Thai (serves 6 or 4 large plates)

400g of rice noodles

vegetable oil

20 prawns

4 eggs

1 and half tbs crushed garlic

1 red chilli

1 stalk of lemon grass finely chopped (the white part)

1/2 cup roasted peanuts

1/4 cup soy sauce

2 TBSP fish sauce

1 TBSP brown sugar

juice of one lime (or two if your feeling zesty)

to serve;

bean sprouts, coriander leaves, lime wedges

Pour boiling water over the rice noodles and cover for 10 minutes till soft. drain only when ready to add to pan otherwise it will get all sticky. dry roast the nuts in a hot pan, no oil, for about 30 seconds. Keep an eye on them and keep them moving the whole time so they don’t burn. Then remove them from the pan and replace with oil. in a bowl wisk the eggs to combine, then pour into the pan and let it cook out flat like an omelette. Once cooked remove from the pan fold it up and cut into small pieces. Next put the prawns in the pan and cook until pink then remove. leave all these elements to the side ready to add later. Ok now make sure you have all the other ingredients prepped and near you cause its all quick from here on. Add more oil and heat, then add the garlic until brown, add the chilli and lemongrass and cook for about a minute. Then add the drained noodles, swirl it around. Next add the prawns, egg, lime juice, coriander, sprouts and nuts. Mix and serve with a sprinkling of coriander on top and lime wedges.